Master Chef Laurent Tourondel reinvented American dining with BLT Steak, but his Scottsdale outpost adds another twist: cowboy cache.
“You see Camelback Mountain and gigantic cactus,” Tourondel says. “The scenery, it’s like being in a movie.”
Brick red sunsets spill through the picture windows as servers wrangle sizzling platters of American Wagyu, locally sourced short ribs, and fresh-from-the-ocean fish. Desert-inspired fare like the Cowboy Rib Eye — a 30-ounce “tomahawk” cut dry-rubbed with chilies and charred over an open flame — shares the menu with bistro standards like double-cut rack of lamb and Dover sole basted in brown butter. Jalapeno mashed potatoes speak to the prickly pear outside, but Paris-meets-the-desert in Tourondel’s sparkling béarnaise, fresh-shucked oysters and straight-from-the-farm ingredients.